Baked Fish N Chips Food

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BAKED FISH AND CHIPS



Baked Fish and Chips image

A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
1/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 1/4 cups panko
1/3 cup all-purpose flour
2 large eggs
1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips
Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.
  • Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.

BAKED FISH 'N' CHIPS WITH HONEY VINEGAR



Baked Fish 'N' Chips with Honey Vinegar image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 large potatoes, peeled and cut into 1/2-inch thick slices
Salt and ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup lowfat milk
1 large egg
1 1/2 pounds cod fillets, divided
1/4 cup cider vinegar
1 tablespoon honey
Steamed spinach, for serving.

Steps:

  • Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray.
  • Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.
  • In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.
  • In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.
  • Serve with 4 cups steamed spinach.

BAKED FISH AND CHIPS



Baked Fish and Chips image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Categories     dinner, finger foods, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

Steps:

  • Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
  • Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
  • In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
  • In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
  • Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
  • In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
  • Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
  • Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams

OVEN-BAKED FISH & CHIPS



Oven-baked fish & chips image

Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

800g/ 1lb 12 oz floury potato , scrubbed and cut into chips
2 tbsp olive oil
50g fresh breadcrumb
zest 1 lemon
2 tbsp chopped flat-leaf parsley
4 x 140g/5oz thick sustainable white fish fillets
200g/ 7oz cherry tomato

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
  • Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.

Nutrition Facts : Calories 366 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

OVEN BAKED FISH AND CHIPS



Oven Baked Fish and Chips image

From Family Circle, UK. A healthy version of the British staple. Serve with mushy peas for a real English meal.

Provided by Ppaperdoll

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs potatoes, scrubbed, and cut into wedges
1 1/2 tablespoons olive oil
75 g fresh white breadcrumbs
25 g fine cornmeal
1/2 teaspoon paprika
700 g skinless boneless haddock fillets or 700 g cod fish fillets
2 tablespoons flour, seasoned with
salt and pepper
1 egg white, beaten
nonstick cooking spray

Steps:

  • Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
  • Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
  • Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
  • Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.

Nutrition Facts : Calories 463.6, Fat 7.5, SaturatedFat 1.2, Cholesterol 99.8, Sodium 276.5, Carbohydrate 57.1, Fiber 6.1, Sugar 2.7, Protein 41

OVEN-FRIED FISH & CHIPS



Oven-Fried Fish & Chips image

My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. -Reeni Pisano, Wappingers Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons dill pickle relish or chopped dill pickle
2 teaspoons grated lemon zest
FISH AND POTATOES:
1-1/2 pounds baking potatoes (about 3 medium)
2 teaspoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
1/2 cup panko bread crumbs
1/4 cup seasoned bread crumbs
4 cod fillets (4 ounces each)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Malt vinegar, optional

Steps:

  • For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

Nutrition Facts : Calories 475 calories, Fat 24g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 789mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.

EASY BAKED FISH AND CHIPS RECIPE



Easy Baked Fish and Chips Recipe image

Look no further for an Easy Baked Fish and Chips Recipe! This baked fish and chips recipe yields crispy, flaky baked haddock and tasty potato wedges.

Provided by My Food and Family

Categories     European

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 large baking potato es (1-1/2 lb.), each cut into 8 wedges
1/4 cup KRAFT Lite Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing

Steps:

  • Heat oven to 400°F.
  • Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.
  • Meanwhile, spread remaining coating mix onto large plate. Spread fish with 2 Tbsp. MIRACLE WHIP; press, dressing sides down, in coating mix. Repeat to coat remaining sides of fillets. Place on rack of broiler pan.
  • Add fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.

Nutrition Facts : Calories 320, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1120 mg, Carbohydrate 47 g, Fiber 5 g, Sugar 4 g, Protein 23 g

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

CLASSIC BRITISH FISH AND CHIPS RECIPE



Classic British Fish and Chips Recipe image

Classic fish and chips are one of Britain's national dishes. They are easy to make at home in a few simple steps and as delicious as any you can buy.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree

Time 1h25m

Yield 4

Number Of Ingredients 12

For the Fish:
7 tablespoons (55 grams) all-purpose flour (divided)
7 tablespoons (55 grams) cornstarch
1 teaspoon baking powder
Sea salt (to taste)
1 pinch black pepper (to taste)
1/3 cup dark beer (cold)
1/3 cup sparkling water (cold)
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes (peeled)
1 quart (1 liter) vegetable oil (or lard; for frying )

Steps:

  • Serve immediately with the hot fish accompanied by your favorite condiment.

Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

FISH AND CHIPS



Fish and Chips image

Categories     Fish     Potato     Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
Accompaniment: malt vinegar
Special Equipment
a deep-fat thermometer

Steps:

  • Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
  • Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
  • Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
  • Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
  • Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
  • Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.
  • Season fish and chips with salt.

FISH AND CHIPS



Fish and Chips image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup flour
1 tablespoon corn, peanut or vegetable oil
1 large egg, separated
3/4 cup beer at room temperature
1/4 cup warm water
Salt to taste if desired
12 to 16 Maine or Idaho potatoes, about 4 pounds
Fat for deep-frying
4 skinless, boneless dogfish (sand shark) fillets, about 1 1/2 pounds (see note)

Steps:

  • Put the flour in a mixing bowl and make a well in the center. Put the oil and egg yolk in the well. Add the beer, stirring with a wire whisk. Stir in the water and salt. Cover and let stand an hour or longer in a warm place.
  • Peel the potatoes and cut them into sticks that resemble french fries. Each stick should measure about half an inch thick, half an inch wide and two inches long. As the potatoes are cut, drop the sticks into cold running water. There should be about eight cups of potato sticks.
  • Meanwhile, cut the fish crosswise into pieces about five inches long. Set aside.
  • When ready to cook, drain the potatoes well and pat them dry.
  • Heat the oil to 325 degrees in a deep fryer; this heat is for preliminary cooking. Add the potato sticks and let cook about four minutes or slightly less. The sticks will not yet be browned and crisp. Lift them from the fat and drain on paper towels.
  • Heat the oil to 375 degrees. Return the potatoes and cook until they are crisp and golden brown, about two minutes. Remove the potatoes from the oil and drain on paper towels.
  • Beat the egg white until stiff, and fold it into the batter.
  • Reduce the heat of the fat to 360 degrees.
  • Dip one piece of fish fillet at a time in the batter, then drop it into the oil. Cook two or three pieces at a time but don't crowd the cooker. Cook until one batch is crisp and golden brown, about three minutes, then remove and drain on paper towels. Continue cooking until all the pieces are done.
  • Serve the hot fish with the potatoes. In England fish and chips are traditionally served with a bottle of vinegar - preferably malt vinegar - and salt to be sprinkled on both the fish and potatoes.

BAKED FISH 'N' CHIPS



Baked Fish 'n' Chips image

Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional

Steps:

  • In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CRISPY FISH AND CHIPS



Crispy fish and chips image

The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!

Provided by Alida Ryder

Categories     Dinner

Time 1h15m

Number Of Ingredients 8

4 potatoes (peeled and sliced into chips )
vegetable/canola oil (for deep frying )
salt (to taste )
½ cup flour
½ cup cornflour / cornstarch
1-1½ cup beer ((alternatively use soda water/club soda) )
1 tsp salt
1 kg white fish fillets (de-boned, skin-on)

Steps:

  • For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
  • Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
  • For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
  • Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
  • Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.

Nutrition Facts : Calories 570 kcal, Carbohydrate 54 g, Protein 58 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 741 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

BAKED FISH AND CHIPS



Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
  • Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
  • Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  • Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  • Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BAKED FISH & CHIPS



Baked Fish & Chips image

I like to eat this when I have a craving for fish & chips but don't want to deal with something deep fried. I realised after the first two reviews that "coating mix" is quite vague. I know what it's supposed to mean probably only because I know what the original recipe called for! I usually use Recipe #154510 for the coating, but you can use Shake 'n Bake from the box if you desire. From Kraft Food & Family

Provided by ksduffster

Categories     Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 large baking potatoes
1/4 cup reduced-fat Italian salad dressing
2/3 cup coating mix, divided
1 lb white fish fillet (such as halibut or cod)
1/4 cup reduced-fat mayonnaise

Steps:

  • Preheat oven to 400 degrees F. Cut each potato lengthwise into 8 wedges; place in a large bowl. Add italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Arrange on baking sheet sprayed with cooking spray. Bake 20 minutes.
  • Meanwhile, spread remaining coating mix on a large plate. Spread tops of fish fillets evenly with half the mayonnaise; press, mayo-sides down, into coating mix on plate. Repeat with remaining mayonnaise and coating mix on plate to coat remaining sides of fish fillets. Place on broiler pan.
  • Bake potatoes and fish 15 minutes or until fish flakes easily with a fork and potatoes are tender.

Nutrition Facts : Calories 228.7, Fat 7.5, SaturatedFat 1.1, Cholesterol 82.3, Sodium 409.3, Carbohydrate 17, Fiber 1.4, Sugar 2, Protein 22.4

More about "baked fish n chips food"

ENGLISH OVEN-FRIED FISH 'N' CHIPS - EASY FISH RECIPES
english-oven-fried-fish-n-chips-easy-fish image
Fish 'n' Chips: Place potatoes on a baking sheet, coat with nonstick spray, sprinkle with salt and pepper and toss. Bake 30 minutes, turning after 15 …
From womansday.com
Servings 4
Total Time 45 mins
Estimated Reading Time 1 min
Calories 492 per serving
  • Heat oven to 450ºF. You'll need two rimmed baking sheets lined with foil; coat with nonstick spray.
  • Fish 'n' Chips: Place potatoes on a baking sheet, coat with nonstick spray, sprinkle with salt and pepper and toss.


HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
homemade-fish-chips-jamie-oliver image
Method. Preheat the oven to 180°C/350°F/gas 4. Peel and slice the potatoes into chips. To make the mushy peas, pick and finely chop the mint …
From jamieoliver.com
Cuisine British
Total Time 55 mins
Category Mains
Calories 779 per serving
  • Preheat the oven to 180°C/350°F/gas 4.Peel and slice the potatoes into chips.To make the mushy peas, pick and finely chop the mint leaves.
  • Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into.
  • Keep them warm until needed.Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
  • Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.


HEALTHY OVEN BAKED FISH AND CHIPS - SIMPLE HEALTHY KITCHEN
healthy-oven-baked-fish-and-chips-simple-healthy-kitchen image
Healthy Oven Baked Fish and Chips – A lightened up version of the classic. Perfectly flaky white fish with a light, crispy seasoned coating. Oven …
From simplehealthykitchen.com
5/5 (1)
Total Time 45 mins
Servings 4
Calories 275 per serving
  • Preheat oven to 450F. Line a baking sheet (large) with foil. Spray a 9x9x2 inch baking pan lightly with nonstick cooking spray. Set both pans aside. Rinse fish; dry by lightly patting with paper towels. Cut into 4 pieces (if necessary). Measure thickness of fish fillets (will determine how long to cook).
  • In a large bowl (or ziplock bag) coat sweet potato and potato slices with 1 Tbsp olive oil. Arrange slices in a single layer on the prepared baking sheet. Salt (with sea salt) and pepper to taste. Bake potato slices until browned and crisp (approx. 15 - 20 min.) Check frequently and remove any slices that have browned more quickly. Remove from baking sheet and let cool. .
  • Line up 3 shallow bowls/dishes. In first bowl add flour. In second bowl combine egg white and almond milk. In third bowl combine bread crumbs, almonds, snipped fresh thyme and cayenne. Dip each piece of fish in the flour, followed by the egg and finally into the bread crumb mixture. Place in the prepared baking dish and drizzle with remaining 1 Tbsp olive oil.
  • Bake fish for 4-6 min. per 1/2-inch thickness of fish (until fish flakes easily when tested with a fork).


HFG FISH ‘N’ CHIPS - HEALTHY FOOD GUIDE
hfg-fish-n-chips-healthy-food-guide image
Dip fish in flour to coat then in egg white and finally in crumbs. Chill for 30 minutes. 3 While fish is chilling, prepare chips. Cook kumara wedges, …
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Category Homemade Takeaways
Calories 602 per serving
  • 1 To make crumbs, place cornflakes in a blender or processor and process until they become fine crumbs. Place in a shallow bowl and mix with LSA, lemon zest and Cajun seasoning. Stir in chopped parsley.
  • 2 Place wholemeal flour and egg whites in separate shallow dishes. Dip fish in flour to coat then in egg white and finally in crumbs. Chill for 30 minutes.
  • 3 While fish is chilling, prepare chips. Cook kumara wedges, courgettes and carrot sticks in batches in the microwave for 2 minutes on high. Transfer to a baking dish and spray with oil. Sprinkle with paprika.
  • 4 Mix tartare sauce ingredients together and chill. Mix salad ingredients together, season and chill.


CLASSIC FISH AND CHIPS - RICARDO
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Place a wire rack on a baking sheet. Preheat the oven to 100 °C (200 °F) to keep the fries warm in the oven while cooking the fish. Dip the potatoes …
From ricardocuisine.com
5/5 (108)
Category Main Dishes
Servings 4
Total Time 50 mins


BAKED FISH AND CHIPS RECIPE - FOOD FANATIC
baked-fish-and-chips-recipe-food-fanatic image
Preheat oven to 425°F. Slice the potatoes into 1/4 inch sticks. Toss with olive oil sprinkle with sea salt. Place on a big baking sheet in a single layer. …
From foodfanatic.com
5/5 (3)
Total Time 45 mins
Category Dinners
Calories 425 per serving


FISH AND CHIPS - WIKIPEDIA
fish-and-chips-wikipedia image
The western Norwegian town of Kristiansund has had a tradition with fish and chips as street-food since the 1940s. It is known locally as fishan. [citation …
From en.wikipedia.org
Main ingredients Battered and fried fish with deep …
Region or state Northern Europe
Place of origin England / United Kingdom
Alternative names Fish supper / Fish 'n' Chips


OVEN BAKED FISH AND CHIPS - MATT MORAN
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Oven Baked Fish and Chips. 15 minutes prep. 35 minutes cooking. Serves 4. Ingredients . 1 kg (2 lb 4 oz) floury potatoes, such as Sebago, scrubbed and cut into 5 mm (¼ inch) thick chips; 90 ml (3 fl oz) olive oil; 120 g (4¼ oz/2 cups) …
From mattmoran.com.au


FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
Like the beer battered fish and chips recipes you’ll find in bars, my baked version is golden and crispy on the outside, and the fish is moist and tender on the inside. Although …
From wellplated.com
5/5 (26)
Calories 291 per serving
Category Main Course
  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat with nonstick spray. Set aside.
  • Add the buttermilk and 1 teaspoon of the OLD BAY to a large ziptop bag and mix to combine. Add the fish and tightly seal. Refrigerate for 20 minutes.
  • Meanwhile, cut the potatoes in half lengthwise. Then, cut each half into thirds, also lengthwise, so that you have 6 wedges total per potato. Place the potato wedges in a large bowl. Top with olive oil, garlic, and 2 teaspoons OLD BAY. Toss to coat, then spread in an even layer on the prepared baking sheet, discarding any liquid that collects at the bottom of the bowl.
  • Bake for 25 minutes, turning once halfway through. Remove from the oven and push the potatoes to the outside edges of the baking sheet.


CRISPY BAKED COD PANKO FISH AND CHIPS ... - TALKING MEALS
Preheat oven to 400 degrees F. Line 2 large sheet pans with aluminum foil or just coat the bottoms with olive oil. Strain the fries and dry thoroughly with paper towel or in a clean …
From talkingmeals.com
Ratings 1
Category Main Course
Cuisine American, English
Total Time 55 mins
  • *Make Ahead 1 day* Peel and cut the potatoes into 1/4 inch long strips. Soak in water in a large bowl to keep from browning. You can do this step up to 1 day in advance to save time.


BAKED FISH AND CHIPS - SAVOR THE BEST
Baked Fish and Chips, A Lighter Version: Our baked fish and chips does not have that heavy, greasy batter coating of the original fare but the bread crumb coating is crisp, …
From savorthebest.com
5/5 (1)
Total Time 50 mins
Category Main Dish
Calories 481 per serving
  • Pile the breadcrumbs on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to combine then spread in one layer across the pan. Transfer to the oven and bake until golden brown, 3-5 minutes stirring at 2 minutes. Remove the baking sheet from the oven and set aside to cool.


BAKED FISH AND CHIPS RECIPE - GOOD HOUSEKEEPING
Bake potatoes on middle rack 30 to 35 minutes or until tender and golden, turning occasionally. Meanwhile, place wire rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and …
From goodhousekeeping.com
Servings 4
Total Time 45 mins
Category Dinner, Lunch, Main Dish
Calories 575 per serving


KETO FISH AND CHIPS RECIPE [CRISPY AND TENDER] | BODYKETOSIS
Whisk an egg in a bowl. Set aside. Combine the Parmesan cheese, almond flour, onion and garlic powder, and paprika. Add salt and pepper. Slice the codfish into 1-inch …
From bodyketosis.com
Cuisine European
Total Time 40 mins
Category Appetizer, Main Course
Calories 428 per serving
  • Line with a parchment baking sheet. Preheat the oven to 400°F. Slice the zucchini, drizzle with oil and sprinkle with salt and pepper. Bake about 25 min until golden.
  • Prepare the breading. Whisk an egg in a bowl. Set aside. Combine the Parmesan cheese, almond flour, onion and garlic powder, and paprika. Add salt and pepper.
  • Slice the codfish into 1-inch pieces. Dip each piece in the egg mix, after that in the breading mix to cover completely.
  • Heat the oil to 350°F. Fry the fish about 3 min until golden brown and crispy and transfer to a paper towel-lined plate for 2 minutes.


ONE PAN EASY BAKED FISH AND CHIPS - CHELSEA'S MESSY …
A quick and delicious take on fish and chips — all baked on just ONE pan. This version is healthier because it isn’t baked, but it certainly isn’t lacking on flavor! The fries are …
From chelseasmessyapron.com
5/5 (18)
Estimated Reading Time 8 mins
Servings 3
Total Time 1 hr 15 mins
  • Wash and peel the potatoes. Cut them into 1/4th inch thick pieces and place in a cold bowl of water for about 30 minutes. (If you plan on soaking longer than 30 minutes, place in the fridge covered)
  • Adjust the oven rack to be the 2nd from the top. Preheat the oven to 425 degrees F. Line a large pan with parchment paper (do not skip the parchment) and set aside.
  • Toss together seasoned salt (1/2 tablespoon), pepper (pinch), chili powder, garlic powder, and cumin. Remove 1 teaspoon of these spices.


BAKED FISH AND CHIPS - CRAFTY FOR HOME
Oven baked fish and chips recipe on the sheet pan for an appetizer or finger foods ideas. Easy, kids friendly meal, dairy-free, healthy. Having one picky eater in the family and …
From craftyforhome.com
5/5 (4)
Category Main Course
Cuisine American
Total Time 55 mins
  • Cut the tilapia into smaller pieces. I cut it into four pieces per fish. Season the fish with salt. Leave it for about 15 minutes.
  • While waiting for the fish ready, preheat the oven to 400° F, prepare the sheet pan and line it with parchment paper.
  • Arrange the potato wedge on the sheet pan, bake it in the oven for 15 minutes, turn it halfway done.


BAKED FISH AND CHIPS - STANDING STRONG WELLNESS
Baked Fish and Chips. Jen Standing Recipes baked fish and chips, gluten free fish and chips, healthy fish and chips Leave a comment. Thinking of fish and chips brings back memories for me – of me and my sisters at the chain restaurant specializing in such deliciousness, getting one too many pieces of fried up fish, and leaving way too full. That itself …
From standingstrongwellness.com
Estimated Reading Time 4 mins


FISH N' CHIPS DINNER MENU - CHATELAINE.COM
Baked fish, pan-fried and golden chips and a side of spicy slaw. Don't forget the cake for dessert. Get this fish n' chips recipe at Chatelaine.com!
From chatelaine.com
Estimated Reading Time 1 min


FISH 'N' CHIPS - PREVENTION
Arrange 24 kettle-cooked potato chips on a serving platter. Divide 4 ounces smoked salmon among chips. Spoon 1/4 teaspoon creme fraiche over each piece of salmon and sprinkle with chopped fresh ...
From prevention.com
Cuisine American
Category Feed a Crowd, Appetizers
Servings 1
Total Time 10 mins


RE-INVENTING FOOD: BAKED FISH 'N' CHIPS WITH HONEY VINEGAR
Bake 25 minutes, or until golden brown and tender. In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.
From scrapimami.blogspot.com
Estimated Reading Time 1 min


BAKED FISH 'N' CHIPS WITH HONEY VINEGAR - FOOD NETWORK
Baked fish 'n' chips with honey vinegar. Preparation Time 10 mins; Cooking Time 25 mins; Serves 4; Difficulty Easy; Measurement Converter . Convert From. Convert To. Value. Ingredients. Cooking spray. 2 large potatoes, peeled and cut into 1-cm thick slices. Salt and ground black pepper. 140g all-purpose flour. 1 tsp baking powder. 125ml semi-skimmed milk. …
From foodnetwork.co.uk
Cuisine British
Category Main-Course
Servings 4


FISH ’N’ CHIPS - READER'S DIGEST CANADA
Preheat oven to 400ºF (200ºC). Spray a large baking sheet with nonstick cooking spray. Whisk together egg whites, water, and oil in large, shallow bowl. Combine 3/4 cup (175 mL) bread crumbs and 1 tbsp (15 mL) Parmesan cheese in separate shallow bowl. Dip potatoes in egg white mixture, then in bread-crumb mixture, and place on baking sheet.
From readersdigest.ca
Category Main Courses
Estimated Reading Time 1 min


BAKED FISH 'N' CHIPS - SAVORY ONLINE
Baked Fish 'n' Chips. Serves 4 Ready in 50mins Prep time 20mins. Cooking time 30mins. 230 calories per serving. Print recipe Better for you than their fried counterpart, these fish and chips bring the ultimate pub food into your kitchen. Cornflakes or bread crumbs produce a crisp crust, and a touch of parmesan cheese adds depth to the batter. A favorite of kids and adults on …
From savoryonline.com
Estimated Reading Time 1 min


CRISPY BEER BATTER FISH & CHIPS - FOOD WISHES - YOUTUBE
Learn how to make Crispy Beer Batter Fish! All beer batter fish recipes are crispy right out of the fryer, but after a few minutes, most turn soft, and soggy...
From youtube.com


FISH AND CHIPS - FOOD & WINE
Fish and Chips. With a light and airy batter studded with sesame seeds and a vibrant, herbal dipping sauce, Chef Ludo Lefebvre’s take on fish and chips is …
From foodandwine.com


RECIPES - MAHI-MAHI FISH 'N' CHIPS - RECIPE
In a separate bowl combine potato chips, Parmesan cheese, parsley, paprika, and thyme. Dip fish in lemon juice mixture and roll in potato chip mixture. Place fish in a lightly-oiled baking dish and drizzle with oil. Bake at 500 degrees F for 10-12 minutes or until fish flakes easily with a fork. *Seafood alternatives: flounder, grouper, swordfish
From foodreference.com


FOOD WISHES VIDEO RECIPES: CRISPY BEER BATTER FISH & CHIPS ...
For the fish: 4 (six-ounce) pieces of boneless white fish, such as cod, haddock, etc., cut in half lengthwise into 8 strips. salt to taste. enough rice flour to lightly coat. For the batter: 1 cup self-rising flour (or all-purpose flour mixed with 1 tsp baking powder, and 1/2 tsp fine salt) 2 tablespoons rice flour, or cornstarch or potato starch.
From foodwishes.blogspot.com


FISHY DISH | COOK - GOOD FOOD
1 1/2 tbsp cornflour. 1/4 cup double cream. 2 tbsp chopped chervil. sea salt and freshly ground black pepper. Serves 4. Preheat over to 200°C.. Place haddock and bay leaves in a large deep frying pan and pour over the milk.. Stud onion with cloves and place in pan with the fish.Cover, bring to the boil and then simmer for 10-12 minutes or until the fish starts to flake.
From goodfood.com.au


FISH & CHIPS RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


FISH AND CHIPS | RECIPES WIKI | FANDOM
A traditional British dish of deep-fried fish fillets and French fries, most often served with malt vinegar. Baked Fish and Chips Fish and Chips Fish 'n' …
From recipes.fandom.com


BAKED FISH 'N' CHIPS WITH HONEY VINEGAR RECIPE
Learn how to cook great Baked fish 'n' chips with honey vinegar . Crecipe.com deliver fine selection of quality Baked fish 'n' chips with honey vinegar recipes equipped with ratings, reviews and mixing tips. Get one of our Baked fish 'n' chips with honey vinegar recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


FISH AND CHIPS RECIPES - BBC FOOD
Fish and chips are a British institution. Crispy battered fish with golden chips are surprisingly easy to make yourself. Find out how with our easy and …
From bbc.co.uk


FISH`N CHIPS - RECIPE FROM GLADKOKKEN'S FOOD COURSE ...
Fish`n Chips - Recipe from Gladkokken's food course Perfect crispy fish and french fries! Ingredients. Ingredients. Portions . Fish and tempura stir. 1 000 gram fresh cod 100 gram wheat flour 100 gram cornstarch 3 tsp baking powder 4 dl dark beer salt and pepper Flour to roll the fish in. Tartar sauce. 1 pcs egg yolk 2 tsp dijon mustard 3 dl sunflower oil 1 tbsp brine from pickle 2 …
From gladkokken.com


THE SECRET TO BETTER-TASTING FISH (AND WHERE TO BUY IT)
Consider this showstopping modern take on fish’n’chips from Claire Thomson – it ticks all the comfort-food boxes, but bakes the chip topping and uses firm, meaty hake.
From telegraph.co.uk


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